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Pugliese Loaves

Pugliese Loaves

Pugliese Loaves with Duram Flour from RLBeranbaum's

' the bread bible' This is my first time making this bread, crunchy crust with a nice chew to it and a great crumb flavor that only gets better on tonite's panini's..also a great dipping bread. I love the color of the loaves and crumb from the Duram flour. The dough is very similar to working with a wet pizza dough. I did score with a # slash! I had a nice oven spring. I 3 X's the recipe and got 2 nice loaves a 1 1/2 lb and 1 lb loaf..we just about finished off the 1 lb. the bread is light and disappears fast! I did all the mixing by hand and used a 24 hour biga. I'll be making this loaf again...I was very happy with the results.

Comments

It just makes you sigh just looking at it! I'm glad Floyd got the photo storage bumped up, I'd of hated to have missed this. I still think I may need to figure out how to dump some, because now that you mentioned it mine is filling up at a rapid pace. I even thought of uploading to Flicker, or Photobucket like a lot of others do and then I could just put in the Linc. I haven't decided.

But back to you bread, it is wonderful as always. You really stay busy! I'm amazed at the pace you post new stuff! I hope your family and friends appreciate your talents!

This bread has been on my to do list for a very long time. It's funny but most of the bread gets eaten by my skinny husband!! When you figure out how to empty that file be sure and teach me! I will be shrinking my pics. maybe that will help. We'll have to ask David he has a nice collection : ) on his blog!

Thank you for the nice compliment. I used K.A.A.P. Flour, K.A. Duram Flour,fresh glass bottled spring water..my new water Mountain Valley from Arkansas bottled at the source..near perfect PH..I used to drink it all the time in the hotels where I once worked...great tasting water : )I order it for my bread and my nite stand water ; ), sea salt,IADY and a little non-diastatic malt powder from K.A...no oil or milk.

Pugliese has been on "to bake list" for ages. Yours looks yummy - I imagine a crumb that feels cool and creamy in the mouth, yet has some chewiness.

I wonder if it's very different from the Tom Cat's Semolina Bread in Glezer's Artisan Breads. Have you made that?

Regarding photo storage size: After down-sizing photos in PhotoShop Elements before uploading for a year or more, I realized I could just set my digital camera to take high-enough quality, 640x480 pixel photos.

As of now, there are 105 photos in my file directory, using 12.61 MB of storage.

So, my suggestion would be to look to your camera settings that control file size - The size of the photo (height x width) in pixels and the resolution in pixels/square inch. Remember that your camera can take pictures at a much higher resolution than any computer screen can display. So, using a very fine setting on photos for uploading is unnecessary.

I hope this helps. If I've misstated any of this, I'm counting on Eric to correct me.

Thank you for the photo help...it will come in very handy..I'll have to read up some on my camera.

I have been wanting to make this bread for so long...everytime I look at the cover on her book and your talk about the panini's and dipping sauce finally gave me the push I needed to get it going. It went very smoothly from start to finish..I felt a little surprised about getting onto the peels...it went very smoothly..I used 2 peels and did both loaves together for a fast transfer to the oven..it was much easier and I could slash them and have them both in the oven in a matter of seconds...I left the first one with the towel still snug over it and pressed in on the bottom on the parchment/peel until I had the second one on it's peel. This kept the first one from having time to do any spreading. Then pulled the towels off both and slashed both and then into the oven they went all in a few seconds.

I have seen your Tom Cat's Semolina loaf and it looks devine! I don't have the book : ( More on the to do list!

One of the least understood concepts in digital imaging is the size vs resolution question. Without completely hijacking the thread, I'll lay it out in abbreviated form.

Your camera captures an image at a certain size, usually adjustable in the Menu settings of the camera. For example the Nikon D80 I use has 3 possible choices, small medium and large. The large setting on this camera will record an image of 3872x2592 and 10 mb. The small size is 1936x1296 and 2.5 mb. The manufacturers advertise their cameras as "10mp" or "8 mp" or "12 mp" as if more mega pixels will create a better/sharper image. While this might be true if the purpose of taking the image is to print large pictures on paper, for our purposes these sizes and resultant file sizes are over kill in the extreme.

Your camera doesn't take a picture in a certain resolution like 72 dpi or 96 dpi or 300 dpi. The image is recorded in a certain size (as per above). The resolution is determined by the device it is destined to be viewed on (printer, monitor screen). If you are taking pictures intended for a slick magazine cover printed on a 1200 dpi printer, you need a large size image with all the detail possible. If the destination for your image is the Internet, all you need is a small size image since it will only be displayed at 72 or 96 dpi.

For example, a 4X6 inch photo displayed here. need only be 289X432 for mac users at 72 dpi or 384x576 for Windows users at 96 dpi. Larger sizes are interpreted by the computer and displayed at the default dpi for the Operating System. The forum has rules about file sizes that prevent us from uploading huge image files. The file size increases as the image size increases. The example I used above of 384x576 results in a jpeg file of 221,184 bytes, or what we refer to as 221kb. Any additional bytes above 221kb are unused.

The point of all of this is that you can use the "Small" setting on the camera which will give you many times more exposures while you are on vacation and still have high quality photos. When you run your image through an editor such as Photoshop Elements, you can re size the image to 480x640 (4x6 inches) and save room on your account, your computer hard drive and speed up your upload/download transfer times greatly. If there were no "Forum Rules" on file sizes, people would be trying to upload 10 mb files the way they come from the camera. That would mean you could fill your 50 mb allotment with only 5 images. On the other hand, you can store 226 properly re sized images at 4x6 inches in the same space. Hope this is clear and helpful.

I have my new camera set for e-mail attachment photos..I have such a variety of photos in my blog from my old camera and a shrink-images site I use..it does have pixels and when using that site...when I use that site I will try that use that setting. Thanks you.

should be in small. It saves space and looks no different in what we are using it here for. What if Sylvia wants to make a cookbook in the future and use the photos she already has taken. Did I understand you correctly that they can be up sized in her editing software if she needed to use one for her photo cookbook cover? Or will she just have to take another. I realize that not everyone would have the use of a 11x14 of a cinnamon roll, even a very yummy one. If you can up size it what would be the maximum size. 5x7, maybe? I, among others it seems, thought that the size should be large " in case". That I could down size, but not up. I had thought by reducing the size on your camera to small, the photo quality would suffer and look like the first digital shots I ever saw that were 3 mega pixels and the picture was developed at home and looked like it .

Perfect! Looks like you got a very nice oven spring on those Pugliese loaves. Wonderful crumb too. I must admit that I haven't worked much with durum or semolina flours - do you feel they are different from ordinary wheat flour tastewise?

Hi Hans and thank you for the compliment. I think the using semolina and duram flours add a wonderful buttery flavor and a little fine semolina in some bread recipes I enjoy the flavor...it's nice in pizza dough! I enjoy the flavor and smell of breads made with duram flour and fine semolina labeled extra fancy for pasta. The Duram I have to order and semolina is in the stores locally. I was glad I upped the recipe...one small loaf is not near enough...would probably make one big sandwich ; )

Thank you benjamin, I thought it would make some great toast last nite...but as I looked at it..I said Oh, this is good with just a little butter and jam so it never made it to the toaster! But it's great grilled!

Hi Pamela, Thank you, You do get a nice little crack on the first bite. I really enjoyed this bread and have been wanting it for some time. These were baked inside....I think these would bake up great in a WFO...I usually reserve the wfo baking for pizza days...when the oven can be brought up to full heat retention...and put to many uses...so it takes a bit of planning if you want to do multiple bakes and not waste the wood or heat. Next month I'm on call for the whole month of Jury Duty so that put's a damper on things : (... Federal! I've had good practice with the pizza's not using parchment and I think I could handle this dough going outside and into the WFO without parchment..to me it's a fun challeng to try and not use parchment with certain bakes....but a trial run on any new recipe needs for me to be practiced indoors first. These were not time consuming because I hand kneaded and stretched and folded the dough. They worked out perfect for our very early dinners...usually about 3 to 4 pm.

Make the Biga six hours or up to 3 days ahead. For about first 6 hrs room temperature

Stir it down and use it or refrigerate up to 3 days before baking.

Dough

unbleached all-purpose flour ..same type as above. 71 grams

durum flour 1/2 cup plus flour for shaping 71 grams

instant yeast 1/2 teaspoon 118 grams

salt 3/4 teaspoon 5 grams

water at room temperature (70 TO 90f) 118 GRAMS

BIGA FROM ABOVE

Mix the dough either using electric mixer with stretch and folds...I mixed by hand and used the stretch and fold method. Handling and mixing the dough with my plastic scraper most the time. The dough is wet but will come together nice enough to form into a slack boule and place into oiled and floured towels placed into bowls, banneton or collainder...I three times the recipe and got pretty exact a 1 lb and 1 1/2 lb loaves. I used my stainless steel collander and a bowl. I handled and shaped the dough fast and gently into boules and into the towels till proofed. It's a pretty slack dough!

PREHEAT OVEN TO 500F 1 HOUR BEFORE BAKING..LOWEST PART OF OVEN WITH A BAKING STONE OR BAKING SHEET. BAKE FOR 5 MIN. LOWER OVEN TO 450. USE YOUR FAVORITE METHOD OF STEAMING.

Makes a really tasty all around bread...We eat early and sometimes I like something fast and easy...I already had some frozen cooked seasoned shredded pork from a pork roast I had made in the wfo oven. I made some roasted red bell peppers on the gas stove top seasoned in some EVOO and garlic and sea salt. Sliced some mozzarella... put it all on a the sliced buttered bread and grilled it for panini's and had a large salad side. Made a nice easy dinner...the bread had just cooled in time! Half a sandwich was enough for me...my sandwich slices were from the center of the loaf!

Thank you for the nice compliment, I thought the recipe was going to make such a small loaf that I 3 x it and was glad I did..you might try even thriple next time...you will get a 1 and 1 1/2 lb loaves or close.

I made the Bread Bible's pugliese (first recipe) two days ago and it was excellent. The loaf looked very much like the original poster's photos. It was tasty and surprisingly chewy. It was surprising to me, because I used unbleached AP flour, and not being familiar with this ingredient, I expected a softer crumb. Nevertheless, my kids and I ate it up with pleasure.

I have also made the semolina Tom Cat's/Maggie Glezer bread, from the recipe on this website. I would say the Tom Cat's is a different product than the pugliese made with unbleached AP and some rye flour. The semolina loaf has a yellower crumb and tougher crust than the pugliese, at least in the loaves made in my kitchen. Both are excellent, but different.

I didn't have the oven spring as shown in the photo. Our house is pretty chilly in the winter (less than 70 degrees almost everywhere), so I am lacking a really good rising/proofing environment. Happy baking!

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